Gaji Twigim Recipe

Prep eggplant

Wash the eggplants and trim the stem ends. Cut each eggplant into 1/2-inch thick diagonal slices or 2–3 inch long sticks (matchstick style) depending on preference—traditional gaji twigim often uses 1/2-inch rounds or batons. If using large globe eggplant, cut into 1/2-inch rounds.

Sweat (optional)

If the eggplant is dense or slightly bitter, sprinkle the cut pieces with the 1 tsp salt, toss, and let sit in a colander for 15 minutes to draw out moisture. After 15 minutes, gently pat the pieces dry with paper towels. This reduces oil absorption during frying.

Make batter

In a mixing bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, salt, and sesame seeds (if using) until uniform. Gradually add the cold sparkling water and stir gently with chopsticks or a fork until just combined. Do not overmix; a few small lumps are fine. Keep the batter chilled (set the bowl over a larger bowl of ice or add 1–2 ice cubes to the water) to maintain a light, crisp texture.

Heat oil

Pour 3 cups of neutral oil into a deep saucepan or a pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and float up immediately, browning slowly without burning.

Coat and fry - first fry (blanch)

Working in small batches (4–6 pieces depending on pot size), dip the eggplant pieces into the chilled batter, fully coating each piece and letting the excess drip off. Gently slide coated pieces into the hot oil. Fry for 1–1.5 minutes until the batter sets and pieces float—this is a blanch fry to cook through without heavy browning. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Maintain oil temperature around 320–330°F (160–165°C) if possible during this stage.

Rest

Allow the first-fried pieces to rest 2–3 minutes; this helps achieve a crisp final crust on the second fry.

Second fry (finish & crisp)

Increase oil temperature to 350–375°F (175–190°C). Fry the rested, partially cooked eggplant in small batches again for 1–2 minutes or until they are golden brown and crisp. Do not overcrowd the pan. Transfer the finished gaji twigim to a wire rack or paper towel-lined tray. Sprinkle lightly with a pinch of salt while still hot, if desired.

While the eggplant is frying, combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tbsp mirin or honey (optional for a touch of sweetness), 1/2 tsp sesame oil, 1/2 tsp minced garlic, 1 tbsp finely sliced green onion, and 1/4 tsp gochugaru in a small bowl. Stir to combine. Taste and adjust seasoning—add a touch more vinegar for acidity or a little sugar/honey if it’s too salty. Serve in a small ramekin alongside the hot gaji twigim.

Serve gaji twigim immediately while hot and crisp. They make a great banchan (side) or appetizer. Leftovers can be refreshed in a 375°F (190°C) oven for 5–7 minutes to re-crisp.